Cuca’s Gastro Tour – Mandarin Oriental, Kuala Lumpur
Next weekend, September 8 and 9, the Mandarin Grill team will host a two-day culinary takeover by Chef Kevin Cherkas from Cuca, a Michelin-recommended restaurant in Bali (and one of The Yum List’s most favoured restaurants in the world). Chef Cherkas is a world-renowned chef with experience at some of the best restaurants in the world, including El Bulli and Arzak in Spain and Daniel in NYC. He will curate a series of exceptional menus that will enchant even the most discerning food enthusiasts.
The takeover will take place on September 8 and 9, and only a limited number of guests can participate. Each night will showcase a distinct culinary narrative, presenting an array of mouth-watering courses that pay homage to Chef Cherkas and his life and business partner Virginia Entizne’s culinary traditions while pushing the boundaries of innovation. We catch up with Kevin and Virginia with a Q&A before the event to give you a preview of what to expect.
Why collaborations, and what is Cuca’s Gastro Tour?
Actually, it’s not a collaboration but a takeover. Why is to recreate the authentic Cuca experience just as guests would receive in Bali anywhere in the world. The Gastro Tour concept works just like a traveling rock band with tour dates scheduled globally and Cuca popping up around the world.
Why Southeast Asia?
Actually, we go everywhere. Australia, Spain, Korea, Malaysia, Singapore, Maldives, and Shanghai. Anywhere people love food!
How do you think you got to have one of the most successful restaurants in Bali?
Hard work. We put in the time and hours required each and every day to become better. There is no secret to our success. Our obsession and love for food is part of who we are.
What have you learned over your years as a chef – any key learnings to pass on to the upcoming generation of chefs?
Do what you love; otherwise, an unhappy chef cannot make delicious food.
Cuca focuses nearly 100% on local ingredients. Why?
Not nearly… actually we are 100%. The only ones! Local ingredients are fresher and tastier and give meaning to a meal and its location.
What are the benefits/ challenges that go with designing a menu that is entirely based on local produce? What do you see as the latest trends in the food scene?
Challenges: You only have what is available. You must create dishes in reverse by first finding what you have.
Benefits: Tasting where you are in the world
What are your fondest memories of Malaysia?
The food. The local traditional street food is incredible.
Why is Monica Tindall your favourite gourmet writer?
Monica truly loves food, and this makes her not only curious to try new flavours but to hunt down deliciousness everywhere she goes.
Do you give equal attention to the liquid menu, or does food always come first and foremost?
Our concept is Tapas, Cocktails and Desserts, each having equal importance as part of our entire concept. Everything is homemade and done from scratch.
Any plans for the future to share with us?
Days off! The dream would be to find a balance in life, giving Cuca a longevity and inspired creative menu that can only be done with balance.
Why Mandarin Oriental, Kuala Lumpur, as Cuca’s Gastro Tour collaboration partner?
Best food-based Hotel Brand in the world, hands down. Most hotels use their restaurants as a complimentary feature, like the gym. In contrast, Mandarin Oriental looks at their restaurants as independent elements that must survive independently and be a draw for the entire city, not just a place for hotel guests who are too lazy to go out.
What is one of the dishes we should look forward to on Cuca’s Gastro Tour visit to Mandarin Oriental, Kuala Lumpur?
Black squid risotto that contains no rice!!! Squid is hand-cut to the size of a grain of rice and then slowly stewed in a classic Spanish sauce to replicate my favourite dish of chipirones en su tinta, giving the feeling of a classic Italian risotto.
What are the challenges and opportunities of cooking in someone else’s kitchen?
There are only challenges! New equipment, new ingredients, new team, new kitchen, new everything. It’s not like playing football with a different ball. It’s like playing an other sport altogether!
Don’t miss this extraordinary chance to participate in Cuca’s Gastro Tour at Mandarin Oriental, Kuala Lumpur. Menus begin at RM318+ with a beverage pairing option at an additional RM280+. For reservations and more information, please email [email protected] or call +603 2380 8888.
Find more about Cuca here, Mandarin Oriental here, and stay up-to-date on the latest happenings in KL’s food and beverage scene here and here.
12 is a good time to close. Here, they close at 9 or 10, so early!